Since I forgot to take pictures of the stuffed chicken breasts I made this weekend, I decided to once again share the recipes from the food served at the VGNO Friday Night.
Grilled Rack of Lamb with Pinot Noir Marinade
| ||Pinot Noir Marinade (see recipe below)|
|3||Racks of lamb (6 to 8 chops per rack), fat removed and frenched*|
*Trim fat from roast to expose 1 to 1 1/2-inches of bones and about 1/8-inch of fat on meat. An easier way is to ask your butcher to dress rack and trim all fat from the ribs.
Arrange racks of lamb in a single layer in a large baking dish. Pour Pinot Noir Marinade over the lamb; turning lamb to coat. Cover and refrigerate at least 2 hours, turning and basting often. NOTE: I like to use large resealable plastic bags for the marinating. One (1) lamb rack fits nicely into a large plastic bag. Divide the marinade between your bags of lamb racks. I also like to marinate in the refrigerator overnight.
When ready to cook, remove from refrigerator 1 hour before grilling to bring to room temperature. Remove lamb rack from marinade; reserving the marinade. Mix honey into marinade and set aside to use when serving the lamb.
When ready to grill, preheat barbecue grill to medium-high heat (350 degrees F). Sear the lamb racks on the hot grill, fat side down for 1 minute. Turn and sear the other side for 1 minute. Turn back onto fat side and cook for approximately 6 to 8 minutes, basting occasionally with the Pinot Noir Marinade. Turn and cook another 6 to 8 minutes, basting occasionally, or until a meat thermometer registers desired temperature (see below).
Rare - 120°F
Medium Rare - 125°F
Medium - 130°F
In a small saucepan, bring the reserved honey/marinade mixture to a boil; let boil until mixture is reduced by 1/2. Additional pinot noir wine may be needed - use your best judgment. Keep warm until ready to serve.
Remove from grill and transfer onto a cutting board; let stand 15 minutes before carving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven).
When ready to serve, slice between racks into single-rib portions (hold the rack by the bones and in one slice, run the knife between the ribs) and serve on individual serving plates. Top the lamb with the reserved honey/marinade mixture.
Makes 6 servings.
Pinot Noir Marinade:
|2 cups||Pinot Noir Wine|
|1/4 cup||extra-virgin olive oil|
|3 tablespoons||chopped fresh rosemary|
|2 tablespoons||minced garlic|
|2 teaspoons||balsamic vinegar|
|1/2 teaspoon||coarse salt|
|1/2 teaspoon||freshly ground black pepper|
In a large bowl, combine pinot noir wine, olive oil, rosemary, garlic, balsamic vinegar, salt, and pepper.
|1/2 cup||butter, melted|
|3/4 cup||white sugar|
|1/2 cup||all purpose flour|
|2 eggs||slightly beaten|
|3/4 cup||semisweet chocolate chips|
|1 cup||walnuts, chopped|
|1 (8-inch)||unbaked pie shell|
|Preheat oven to 350 degrees.|
|In a bowl, cream butter and sugar together. Mix in the flour. Add eggs to the mixture. Stir in the bourbon; mix well.|
|Layer the bottom of the pie shell with the chocolate chips and nuts. Pour filling over chocolate chips and nuts.|
|Bake for 30 to 40 minutes.|
Here's another variation:
"Prancing Pecan Derby Pie":
|1 cup||white corn syrup|
|1 cup||packed brown sugar|
|1/3 cup||butter, melted|
|3 eggs,||slightly beaten|
|1 cup||pecans, chopped|
|1 (9-inch)||unbaked pie shell|
|In a bowl, combine the syrup, sugar, salt and the melted butter. Mix in the eggs; beat well. Pour filling into the pie shell. Sprinkle pecans on top.|
|Bake for 50 to 60 minutes.|
And another variation:
"Millionaire Pie Recipe: Best Millionaire Pie"
|1/2 cup||butter, softened|
|3 oz.||cream cheese, softened|
|2 cups||confectioners’ sugar|
|1 teaspoon||vanilla extract|
|1 cup||heavy whipping cream|
|1 (8 oz.) can||crushed pineapple, drained|
|1 cup||pecans, chopped|
|1 (9-inch)||pie crust, baked.|
|Bake pie crust according to directions.|
|In a small bowl, beat the eggs until they are lemon colored (5 to 10 minutes).|
|In a separate bowl, cream the butter and cream cheese together. Mix in the powdered sugar and the eggs; mix well. Add the vanilla and stir until smooth. Pour filling mixture into the baked pie shell.|
|In another bowl, whip the cream until stiff peaks form. Fold in the pineapple and pecans. Spread mixture on top of the filling. Refrigerate for 2 hours or more.|
Before you go, don't forget to enter for the chance to win $25 in coupons from Dole:
Want to enjoy some great recipes or have a recipe you would like to share? Hop on over to Anissa's place - she's hosting this great event and anyone is welcome to participate. I always love to try new recipes, so this is a great opportunity to find some good ones!